Sarikei - Cuisine

Cuisine

The more famous local cuisine include:

• "Kam Pua noodles" (干拌面) Two types. white noodles (onion and garlic flavour) and black soy sauce stir mixed. Looks similar like wan tan noodles but taste totally different. Major ingredients are fried onions, shallots, lard, and red yeast wine that make it so unique.
• "Erng Zhou Ark": Duck roasted with a concoction derived from the by-product of the red yeast wine making process.
• "Kompyang" (光饼): a local hard & dry, mild salty bread. Best eaten hot. Can find in Sibu town, Sitiawan, Air Tawar, Sepang & Yong Peng towns of Peninsular Malaysia where predominated by Fuzhou Clan, Fuzhou city of China and even far west to Jammu and Kashmir (Srinagar) of India also selling similar kind of bread like this.
• "Jin Tung Pian" (征东饼): "conquer eastern bread", rather bigger size, soft and sweet taste.
• "Bien Nuik"(扁肉): The local version of the "wan tan". In Fuzhou, called (扁肉燕).
• "Bek Ting Yuok": The soup of eight essences - nice, sweet, tasty and nutritious Chinese soup made of at least eight types of Chinese herbal materials. Usually cooked with pork leg or duck. Known as Ba Zheng in Mandarin.
• "Tian Miang Ngu"(鼎边糊): The rice slices soup, cooks with mu er (mushroom), minced pork balls and cuttlefish (octopus)slices. Best served with pepper, similar as Taiwan's 鼎邊銼. The soup stock is made using pork bones and dried squid.
• "Zhou Cai Hung Ngan" (糟菜粉干): Preserved mustard cooked with shark fillet rice noodles soup.

(note: the names are rendered in the Fuzhou dialect, which is often radically different from Standard Chinese.)